Chickpea Salad
A bright and refreshing chickpea salad made with cucumber, tomatoes, avocado, and feta, dressed in a lemony olive oil vinaigrette that's perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1 cucumber, diced (English or Persian cucumbers stay crisp)
- 2 tomatoes, diced (roma or vine-ripe)
- 1 avocado, diced (ripe but firm)
- 1/2 cup feta cheese, crumbled (use block feta for best texture)
- 2 tablespoons olive oil (extra virgin for flavor)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and pepper to taste
- Fresh parsley, chopped (optional; can substitute cilantro or mint)
Instructions
Preparation
- Open the can of chickpeas and pour into a colander. Rinse under cold water until the water runs clear. Shake off excess liquid.
- Dice the cucumber, tomatoes and avocado into bite-size pieces. Place them in a large mixing bowl.
- Add the drained chickpeas to the bowl. Scatter the crumbled feta on top.
- In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt and several grinds of black pepper. Taste and adjust seasoning.
- Pour the dressing over the salad. Toss gently with a spatula or large spoon so avocado lumps stay intact.
- Garnish with chopped fresh parsley if using. Serve immediately, or refrigerate for 15–30 minutes to let flavors meld.
Notes
For a dairy-free or vegan version, replace feta with crumbled firm tofu or omit and add more herbs. Storage: Refrigerate in an airtight container up to 2 days with avocado; omit avocado for longer storage.